Ingredients
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1 1/2 boneless skinless chicken breasts, diced into 1-inch pieces
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1/4 cup fresh lime juice
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2 tablespoons tequila
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1 tablespoon triple sec
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1 tablespoon olive oil
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1 cup finely shredded sharp cheddar cheese (at room temp)
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3/4 cup sour cream
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1/2 cup hot salsa
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1 teaspoon chili powder
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salt
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2 tablespoons chopped cilantro
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tortillas or corn chips, for serving
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1 garlic clove, chopped
Instructions
- Combine lime juice, tequila, Triple Sec, olive oil, and garlic in glass bowl. Set aside small amount for basting.
- Add chicken and toss to coat.
- Marinate for 20 minutes.
- Meanwhile, stir together cheese, sour cream, salsa, chili powder and salt. Let stand at room temperature.
- Heat grill to medium hot.
- Spear chicken pieces onto skewers.
- Lay skewers on grill and cover.
- Grill for 4 minutes, then baste with marinade, turn, cover and grill for 2 minutes.
- Baste again and finish cooking, about 2-3 more minutes.
- Remove chicken from skewers and sprinkle with cilantro.
- Serve with dip and chips.